• Preheat smoker to 250F. 
• Slice jalapeños in half lengthwise leaving the stem intact.  Remove the seeds and white membrane inside the peppers. 
• Add the cream cheese, cheddar cheese, lemon juice, paprika, garlic, salt, pepper to a small mixing bowl and stir until there are no more white lumps of cream cheese visible.
• Fill all of your jalapeno halves with the cream cheese mixture, dividing evenly.  You can either pipe the filling in if you want them fancier or you can just use a spatula to fill and level them.  Note:  *I like to use a fork to make striations in the filling, for looks and it makes more crevices for the smoky flavor. 
• Place filled peppers on a wire baking rack in a single layer over a sheet pan, leaving some space between the peppers. (If not doing bacon-wrapped skip to step #7.)

Optional - Bacon-Wrapped

• Wrap the bacon around the center of the jalapeno and place seam side down on wire rack.  You can add a toothpick to secure the bacon if need be.
• Once the smoker is up to temp, Place the wire rack directly into the preheated smoker or with the baking sheet underneath the wire rack.  This is my preference for ease of transfer and they cook well this way. 
• Smoke the jalapenos for 60 (for smaller jalapenos), or until the peppers have softened, but are not too soggy.  At this time, your peppers will be al dente, with a slight crunch still.  If you want the peppers more tender, add another 15 minutes. (If the bacon is not crisp enough, I take the wrapped poppers to the broiler for 3-4 mins. max.  Just watch closely.)
• Once the jalapenos are done cooking, remove them from the heat, but keep warm or serve immediately.
• For a delicious twist, add a little fresh lime zest to the tops of the jalapeno poppers.